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Juliana Renno
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  • Winchester, OR
  • United States
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Shelf life of chocolate sauces

Started this discussion. Last reply by Ruth Atkinson Kendrick Aug 20, 2013. 1 Reply

Hello! I have been trying to find a thread on chocolate/truffle/caramel/sauces shelf life issues and I am having a hard time. Does anyone "bottle" their chocolate sauce and/or caramel? If so, how is…Continue

Tags: caramels, sauce, chocolate, life, shelf

 

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Ruth Atkinson Kendrick replied to Juliana Renno's discussion Shelf life of chocolate sauces
"Talk to your people at Oregon State. You have to be concerned with the water activity and possibly using a small amount of preservative. If you pack at 180 degrees and have your aw low enough, you SHOULD be ok. Wouldn't want that liability…"
Aug 20, 2013
Juliana Renno posted a discussion

Shelf life of chocolate sauces

Hello! I have been trying to find a thread on chocolate/truffle/caramel/sauces shelf life issues and I am having a hard time. Does anyone "bottle" their chocolate sauce and/or caramel? If so, how is your process? Do you do a water bath? Pressure cooker? No "canning" at all? What is your self life? I just can't find specific information about this...I have been making a chocolate sauce that would be a great product to sell around Christmas time, but I would like to make it safe...Thank you!See More
Aug 20, 2013
Juliana Renno is now a member of The Chocolate Life
Jun 6, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Cacao -- Portland, Oregon. Tasting their drinking chocolates...
My favorite chocolate is:
Dagoba's milk chocolate with chai...though I prefer dark chocolates.

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